Strawberry Rhubarb Crumble

A classic crumble with delicious fresh strawberries and rhubarb. Sweet with a hint of sourness.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  35-40 min

Ingredients

2 cups strawberries, hulled and sliced
1 cup rhubarb, sliced into pieces
1 tbsp. white sugar
2/3 cup rolled oats (not quick oats)
1/2 cup brown sugar, not packed
1/2 cup whole wheat flour
2-3 tbsp. ground flax seed
1 tsp. cinnamon
1/4 tsp. ground ginger
dash of ground nutmeg
4-5 tbsp. margarine or butter (or more if necessary)
salt

Directions

1. Combine strawberries and rhubarb in a glass baking dish.  Sprinkle with white sugar and mix well.  Distribute fruit evenly across dish.
2. In a bowl, combine oats, brown sugar, flour, flax, spices and salt. Add margarine or butter.  Using your hands, work the butter into the mixture to form a crumble.
3. Sprinkle crumble over fruit.
4. Bake in a preheated oven for 25-30 minutes.  Let cool for 3-5 minutes before serving.
5. Serve with vanilla ice cream or frozen yogurt.

Adapted from glutenfreegoddess.blogspot.com

Zucchini Fritters

Serve up a stack of zucchini fritters for a pretty and delicious appetizer.

Serves: 9-10, 3" pancakes

Prep Time: 10 min

Cooking Time: 10 min

Total: 20 min

Ingredients

1 1/2 zucchinis, grated

2-3 eggs

1/2 cup whole wheat flour

1/4 grated Parmesan cheese or crumbled feta

1/2 tsp. nutmeg
1/2 tsp. oregano
1 glove garlic, pressed
1/4 cup fresh parsley, chopped
1/4 onion, chopped
salt and pepper
1-2 tbsp. sunflower or olive oil, for frying

Garnish

slices of brie cheese

sundried tomatoes (in oil)

finely chopped chives

Directions

1. Grate zucchini into a large bowl and squeeze to remove excess liquid.  Add two, flour, Parmesan or feta, garlic, parsley, onion and season with spices.  Mix until combined.  The mixture should be quite moist, if not, add another egg.  Mix well.
2. Heat a bit of oil in a frying pan over medium heat.  Add a large spoonful of mixture and cook for 2 minutes on each side or until pancake is golden.
3. Keep pancakes warm while using remaining mixture.
4. Serve with a slice of brie, sundried tomatoes, and chives and a side salad.

Recipe from Donna Hay's The New Cook (p 77) and omnivorousfox.com

Chicken Tagine

Tagine is a sweet and savoury spiced dish. This chicken is succulent full of flavour.

Serves: 4

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

15 dried apricots, sliced in half
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground ginger
1/4 tsp. cayenne pepper
salt and pepper
4 chicken thighs, bone-in, skin-on
2 chicken breasts, bone-in, skin-on
1 tbsp. butter or margarine
1 small onion, sliced
1 cup chicken or vegetable stock
1 tbsp. honey
3-4 sprigs fresh coriander, leaves and stems separated (optional)
1/4 cup slivered almonds, toasted

Directions

1. In a small bowl, soak dried apricots in boiling water for 15 minutes.  Drain and set aside.
2. In a large bowl, combine cinnamon, cumin, ginger, cayenne, salt and pepper.  Add chicken and turn to coat with spices evenly.
3. On medium heat, melt butter in a large pan or pot (make sure it has a lid).  Fry chicken pieces about 3 minute per side, or until spices have browned.  Remove chicken from pan and set aside.
4. Add onion to the pan and stir fry for 3 minutes.  Return chicken to the pan and add apricots, stock, honey and coriander stems.
5. Cover and cook for 10-15 minutes, or until chicken is fully cooked through.
6. Remove coriander stems and discard.
7. Using a slotted spoon, remove chicken and apricots to a serving dish.  Rapidly boil remaining liquid until it reduces to half, about 5 minutes. Pour over chicken and apricots.
8. To serve, sprinkle chicken with almonds and garnish with coriander leaves.  Serve with couscous or rice and a green salad.

Lightly adapted from LCBO's Food & Drink, Early Summer 2011.

Wild Rice Salad

Bite into serving of wild rice salad. A delicious balance of flavours, colours and textures.

Serves: 8-10 as a side dish

Prep Time: 20 min

Cooking Time: 15-20 min

Total:  40 min

Ingredients

1 lb asparagus
1 1/2 cups 5 rice blend
1 tbsp. black sesame seeds, toasted
2 tbsp. white sesame seeds, toasted
1 stalk green onion, chopped
1/2 cup parsley, chopped (optional)
6 tbsp. orange juice
1 tbsp. sesame oil
1 1/2 tbsp. soy sauce
2 tbsp. seasoned rice wine vinegar
1 tbsp. orange zest
1 tbsp. fresh ginger, grated
1 tbsp. sugar
2 cloves garlic, pressed

Directions

1. Prepare rice as directed on the package.
2. Snap off the ends of the asparagus and discard.  Cut asparagus into 1 inch pieces on the diagonal. Bring a pot of salted water to boil, then add the asparagus pieces.  Cook for 1 minute or until asparagus is bright green and partially cooked.
3. Drain asparagus in a colander and rinse under cold water. Set aside.
4.  In a small bowl, whisk together orange juice, sesame oil, soy sauce, orange zest, ginger, sugar, green onion and garlic.  Adjust taste if necessary.
5.  In a large bowl, combine asparagus, wild rice, parsley and sesame seeds.
6. Drizzle with dressing and toss salad until combined. 
7. Add mixed greens to the bowl, or line a large platter with lettuce and spoon rice salad on top.
8. Serve warm or at room temperature.

Lightly adapted from phoo-d.com

Veggie Summer Rolls

Serves: 16 rolls

Prep Time: 30 min

Cooking Time: 0 min

Total:  30 min

Ingredients

2-3 portions rice noodles or vermicelli
16 rice paper wrappers
1 large carrot, grated
1/4 English cucumber, grated
1 green onion, sliced
1-2 tsp. hoisin sauce
1/2 tsp. sriracha sauce (rooster sauce)
1 tsp. roasted sesame oil
1 tbsp. seasoned rice vinegar
1 tsp. sesame seeds, toasted
1/4 tsp. red chili flakes (or more)
32 snow peas
1 ripe avocado, thinly sliced

Directions

1. In a pot, bring water to boil. Add noodles and cook for 3-5 minutes, or until tender.  Drain and rinse with cold water.  
2. Transfer into a large bowl and using scissors cut noodles into smaller pieces.
3. Add carrot, cucumber and green onion to the noodles. Season with hoisin sauce, chili sauce, sesame oil, sesame seeds, and chili flakes.  Toss to combine.
4. Fill a 9" circular dish or pie plate with warm water. Submerge one rice paper wrapper into the water and let soak until pliable, about 5-10 seconds
5. Place a clean damp cloth or tea towel over your cutting board and spread out the soft rice paper wrapper.
6. On the lower part of the wrapper, place a slice of avocado, topped with a spoonful of noodle mixture, topped with 2 snow peas. Make sure to form a log shape.
7. Fold the bottom of the wrapper over the filling, then fold in the sides.  Roll into a tight cylinder.
8. Serve immediately or cover with a damp towel to prevent drying out.  Refrigerate for up to 6 hours.

Adapted from hilarymakes.com

Ants on a Log II

A fun twist on the classic ants on a log.

Serves:  1

Prep Time: 5 min

Cooking Time: 0 min

Total: 5 min

Ingredients

2 stalks celery

1-2 tbsp. dessert hummus

handful of raisins

Directions

1. Wash celery and cut into pieces.
2. Spread dessert hummus on the celery.
3. Decorate with raisins.

Chicken with Mango and Strawberry Salsa

Bright and colourful fruit salsa atop a grilled chicken breast. Delicious!

Serves: 4

Prep Time: 15 min

Cooking Time: 10-15 min

Total:  30 min

Ingredients

4 chicken breasts

1 ripe mango, peeled and diced

6-8 strawberries, hulled and diced

1/3 cup dried cranberries

1 lime, juiced

1/4 red onion, finely chopped

1 green onion, chopped (optional)

1 jalapeno pepper, sliced

1 tbsp. shredded coconut, unsweetened

2 tbsp. apple cider vinegar or red wine vinegar

1-2 tsp. extra virgin olive oil

1-2 tbsp. orange juice

fresh cilantro or parsley, finely chopped (optional)

salt and pepper

Directions

1. Grill chicken breasts on the barbecue or a George Foreman grill for 6-10 minutes, or until fully cooked.
2. Combine all other ingredients in a bowl and mix well.
3. Serve salsa on top of grilled chicken.

Adapted from pipandebby.com

Pomegranate Quinoa Salad

One of the most inspiring and fresh quinoa and pomegranate salads I've tried!

Serves:  8 as a side dish, 5 as a main

Prep Time: 20 min

Cooking Time: 15 min

Total: 35 min

Ingredients

1 cup quinoa
2 cups water
2 1/2 tbsp. extra virgin olive oil
1 red or orange pepper, chopped
1 zucchini or 2-3 baby marrows, chopped
arils of 1 pomegranate
2 stalks green onions or a bunch of fresh chives
1 bunch parsley, finely chopped
1/2 cup slivered almonds, toasted
juice of 1 lemon
1/2 cup fresh mint, chopped
salt and pepper

Directions

1. In a pot, add 1/2 tbsp. olive oil and quinoa.  Heat on medium for about 2 minutes to lightly toast quinoa.  Add water cover with a lid. Boil until liquid has evaporated and quinoa is cooked.  Let cool for 4-5 minutes.
2. Transfer to a large bowl, add parsley, mint, zucchini, red peppers, pomegranate and green onion to quinoa. Mix together.
3. Add lemon juice and 1-2 tbsp. olive oil and season with salt and pepper to taste.
4. Serve at room temperature and garnish with slivered almond pieces.
5. Keep refrigerated for up to 3-4 days.